Christmas cake: a simple holiday dessert recipe

Christmas Ricotta Zucchini Cake is an impressive dessert known for its rich and delicious taste. And it’s incredibly easy to prepare. This Christmas version of the dessert is clearly inspired by traditional Tuscan pumpkins.

When prepared this way, it will be a wonderful holiday dessert that can be served as an alternative to Panettone or dried fruit roll. The recipe was shared on the Cucchiaio website.

Christmas pumpkin cake

Contents:

For the ricotta cream:

• 175 g ricotta;
• 70 g mascarpone;
• 45 g powdered sugar;
• 6 g gelatin powder;
• 30 grams of water.

For chocolate ganache:

• 200 g dark chocolate;
• 250 g fresh cream;
• 40g glucose syrup.

For the base:

• savoiardi cookies;
• syrup made from water and sugar.

In a large bowl, whisk together ricotta and powdered sugar. Add the mascarpone and mix well until you get a smooth and homogeneous mixture.

Dissolve gelatin in warm water and add a small amount of heated cream until the gelatin is completely dissolved. Add this mixture to the ricotta cream and mascarpone and mix well.

Cover the hemispherical aluminum mold with stretch film and pour half the cream into it. Place a layer of savoiardi lightly dipped in water and sugar syrup and pour the remaining cream over it. Finally, finish with the other savoiardi that will be the basis of the zucchinis. Transfer to the freezer and let sit for 6-8 hours.

Prepare the ganache an hour before taking the zucotto out of the refrigerator. Boil the cream and glucose to keep the chocolate in liquid form. Pour this over the pre-chopped chocolate and whisk until you get a perfect emulsion. Place the ganache in a bowl covered with stretch film and let it cool.

Open the pumpkin package and pour the hot ganache over it, distributing it well over the surface. Decorate with candy figures and leave to cool in the refrigerator for another 2-3 hours.

You can also make a delicious Christmas cake with dried fruits.